25
apr
2016

kefir-of-milk

Nothing less than fermented milk similar to yogurt, Kefir is a refreshing and healthy, rich in enzymes and probiotics alive and benefits, fresh, slightly acidic but pleasant flavor.

Discovered and immediately appreciated by humans thousands of years ago, originally from the Caucasus, Kefir is prepared in the traditional way using fresh milk (sheep, goat or cow).

This drink is considered a miracle food for our body, because it contains, in addition to enzymes, minerals such as calcium, magnesium, phosphorus and zinc, but also amino acids like tryptophan which has therapeutic effects on the nervous system. Kefir is also rich in B vitamins and vitamin K which regulate the renal system and that act as antioxidants. Being low in lactose, then, Kefir can be eaten even by those who are intolerant.
Therefore, consuming Kefir guarantees a good functioning of the intestines and digestive system, it helps strengthen the immune system as it stimulates the production of antibodies, to rebalance the intestinal flora and eliminating the bad cholesterol in the blood, and finally to keep ourselves calm and always young.
Considered an elixir of life is particularly suitable for those who need energy or for anyone who is recovering from a treatment of antibiotics, for elderly, and especially to pregnant women due to its content of folic acid vital for fetal development.

But how to make it and especially how to preserve the milk Kefir?

Ingredients

50 g milk Kefir grains (two tablespoons);
5 liters of milk to taste at room temperature;

Preparation

1- put the Kefir grains in a glass container with a lid;
2- Pour the milk (the container should not be overfilled);
3- Close the container;
4- Store the container in a place at room temperature (refrigerate container storage better in summer);
5- Wait 48 hours until the milk has curdled (during 48 hours stir occasionally). Kefir should not curdle excessively but remain liquid enough to prevent it from becoming too acidic;
6- Strain the Kefir in order to separate the grains from fermented milk

Your beneficial Kefir is ready when it has a thick consistency and grains will be increased in volume.

Kefir you keep in the fridge is manteined for 1 week.

29
apr
ivy-salad

Ivy salad

Ingredients:

- fennel
- chives
- mint leaves
- flowers of Ivy
- cicerbite
- olive oil
- salt
- pepper
- lemon

Procedure:

Thoroughly wash the fennel, cicerbite and chives and cut them into a salad bowl.
Mix everything together and add olive oil, lemon, salt and a pinch of pepper.
Give your salad a unique aroma adding Ivy flowers and some mint leaves for garnish.

17
apr
i-gemmoderivati
10
jul
spirulina
16
jul
il-cedro-del-libano,-lavacchio
23
jul
berries

Berries

The berries are groups of individual seeds, can be used on ice cream or fresh cooked and made into jam.
Have depurative, diuretic, anti-rheumatic and refreshing proprieties; not only that, they also help fight cardiovascular disease, keeping it clean and elastic arteries, because they help to eliminate the "bad" cholesterol from the blood.
In case of intestinal problems, is shown taking more or other berries because they contain a good percentage of fibers.

08
aug
coriander

Coriander

Coriander is one of the world's most commonly used herbs - in spite of the fact that the name comes from the Greek, koris, meaning bed bug! It is green, leafy and strong-smelling with a fresh, citrus taste that makes it an invaluable garnish and flavour enhancer. Both the fresh leaves and stalks are edible, as well as the berries, which are dried and called coriander seeds. Native to southern Europe and the Middle East, the plant is now grown worldwide. Coriander tends to be associated most...

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